top of page

Eldorado Santa Fe Salad

This salad was born from my love of the Earls Santa Fe Chicken Salad, enjoy this copycat version that is healthy & delicious!


Serves 4

Peanut Lime Dressing

  • Zest & juice of 2 limes

  • 1 tbsp roasted peanuts

  • ½ clove garlic

  • 1 tsp tamari (or soy sauce)

  • 1 tbsp peanut butter

  • 2 tsp brown sugar

  • ¼ cup olive (or avocado) oil


  • Mexican chilli seasoning

  • 2 chicken breasts

  • 2 heads of romaine, washed and chopped

  • 2 cups mixed greens

  • 1 can black beans, drained and rinsed

  • 1 corn on the cob

  • Avocado, sliced

  • 1/3 cup feta cheese

  • Tortilla chips

  • Optional: ¼ cup chopped dates


  1. Using a food processor (or magic bullet) puree the ingredients for the dressing until smooth. Set aside.

  2. Preheat a pan over medium heat and add 1-2 tbsp avocado oil (or other vegetable oil). Season the chicken breasts with Mexican chilli seasoning and add chicken to the hot pan. Cook approximately 4 minutes on each side.

  3. While the chicken is cooking, cook the corn on the cob (in the husk) by placing it in the microwave for 4 minutes. Husk should pull off clean. Remove the corn from the cob with a sharp knife.

  4. Assemble other salad ingredients and toss with dressing.

  5. Top salad with avocado, chips, and sliced blackened chicken.

161 views0 comments

Recent Posts

See All


bottom of page